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Apricot Biscotti
Apricot Biscotti


1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into pieces

3/4 teaspoon vanilla
2 large eggs, lightly beaten
2/3 cup roughly chopped dried Mariani Apricots
1 cup shelled natural pistachios
1 teaspoon sugar


Heat oven to 350o F. In food processor, combine first 5 ingredients, pulse to blend. Add butter and vanilla; pulse until mixture resembles coarse meal. Add eggs; pulse 3 times to blend. Add apricots and pistachios; pulse until mixture is just moistened. Transfer mixture to large bowl; divide dough in half. On lightly greased baking sheet, shape dough into 2 twelve-inch logs. Flatten each log to the width of two inches. Sprinkle each with remaining sugar. Bake 25 minutes or until golden brown. Remove logs to rack for 10 minutes. With a serrated knife, carefully cut logs on the diagonal into ½ inch slices. Place on baking sheet, cut sides up. Return to oven; bake 7 minutes, or until very lightly browned. Transfer to rack; cool.

Yields two dozen biscotti.

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